Khara Bun | Masala Bun

Khara Bun came out delicious. This you will get it in a Bakery especially in South India(Mysore & Bangalore). This is a very popular evening snack.  When i was making this i remembered my childhood days when we used to go out to bakeries to eat this.  Its soft texture & Yum!!



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Prep Time : 10 Mins + 1 hrs (dough rest )
Cook Time : 20-25mins



Ingredients

  • Maida / All purpose flour - 250 grms
  • Sugar - 5 grms
  • Salt - 5 grms
  • Dry Yeast  - 5 grms
  • Unsalted Butter - 25 grms
  • Lukewarm water - 200ml
  • Green chillies - 2 or 3 (aprox)finely chopped
  • Coriander leaves / Cilantro - 3 tbsp (finely chopped)
  • Curry leaves - few , 10 leaves (finely chopped)
Method
  1. Dissolve yeast in lukewarm water and sugar close keep aside
  2. Sift maida/flour twice
  3. Add salt and melted butter then add yeast water mix throughly 
  4. Add chillies, curry leaves, coriander knead the dough for 10 mins 
  5. In a bowl apply little oil, rest the dough under a thick cloth for an hour till it rises double in size
  6. Divide the dough into round balls 
  7. Grease the milk on the bun. Arrange the bun on baking tray 
  8. Bake at 400F for about 25 mins 
  9. Brush with butter on top and serve hot. 


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| Copyright © Malas - Kitchen 2016 | | All rights reserved

Masala Peanuts | Masale Kadlekaibeeja

Masale Kadlekaibeeja is a kannada word, Masale kadlekaibeeja are coated with gramflour and chillipowder paste then deep fried. The spicy and crunchy masala peanuts best to munch on hot tea/coffee. Can store them in an air tight container for upto 10-15days.

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Prep Time : 5 - 8 Mins
Cook Time : 10 Mins

Ingredients

  • Peanuts / Kadlekaibeeja / Groundnuts - 2 cups
  • Curry leaves / Karibehvu - few leaves
  • Gram flour / Kadlehittu - 3 tbsp
  • Red chilli powder / Kempumensinapudi - 2 tsp
  • Baking soda - a pinch
  • Turmeric - 1/2 tsp
  • Hing / Asafoetida - 1/2 tsp
  • Salt to taste
  • Rice Flour / Akkihittu - 1 tbsp
  • Water - 2 tbsp (to paste)
  • Oil  - 2 cup
Method
  1. Take a large pan heat on medium flame add peanuts fry lightly for 2 mins
  2. In a bowl add  chilli powder, turmeric, hing, soda and salt make a paste(not too thick and too thin) 
  3. Add peanuts coat well with spice paste then add gram flour and rice flour mix mix well 
  4. Heat oil in a pan then deep fry until crisp and golden. 


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Jolada Rotti with Palak and Menthya/Methi

Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .

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Prep Time : 10 Mins
Cook Time : 20 Mins

Ingredients

  • Palak leaves - 1/2 cup (chopped)
  • Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
  • Onion - 2 tbsp (grated)
  • Green chillies - 1 (finelly chopped)
  • Salt to taste
  • Warm Water 
  • Jowar flour / Jolada hittu / Sorghum flour - 2 cups
  • Wheat flour / Godhi hittu - 1/2 cup
Method
  1. Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
  2. Divide into small balls and roll out into round shape (medium size) 
  3. Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
  4. Slowly take out the flat rotti using flat spatula and put  the hot tava / griddle
  5. Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to roast / black spots on both the sides and Serve hot 
  6. Do it same procedures. (it is easy once it practiced and makes fast)


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| Copyright © Malas - Kitchen 2016 | | All rights reserved